PDF Ebook The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets, by Linda Collister
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The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets, by Linda Collister
PDF Ebook The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets, by Linda Collister
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About the Author
Linda Collister is an experienced cook and baker, having trained at L'Ecole de Cuisine La Varenne in Paris and Le Cordon Bleu in London. She is the author of a number of baking books, including The Great British Book of Baking. Mary Berry is the Queen of Cakes. Much-loved for her trusted recipes and experienced advice, she has been teaching the nation to bake for over 30 years. In 2004, Mary was voted Top 3 by BBC Good Food for ‘Most Reliable Celebrity Cook Book’ alongside Jamie Oliver and Delia Smith. Mary Berry's Baking Bible was published in 2009. Paul Hollywood is one of the best known artisan bakers in the UK. His bestselling book 100 Great Breads was voted "Top Bread and Pastry Book in the English language" by the Gourmand Academy.
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Product details
Series: The Great British Bake Off
Hardcover: 320 pages
Publisher: BBC Books (October 1, 2011)
Language: English
ISBN-10: 9781849902687
ISBN-13: 978-1849902687
ASIN: 1849902682
Product Dimensions:
7.5 x 1.1 x 9.5 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#103,828 in Books (See Top 100 in Books)
After a bit of confusion over a gift certificate I received for my birthday a couple of months back I found myself with a rather nice Amazon credit. It took some thought, but since I have been having great fun watching episodes of The Great British Bake Off on Youtube, one of the things that I finally settled on was The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets. I've spent the last month reading every word, comparing the book to a number of other "How to Bake" books in my collection and, of course, baking. Here's what I've found.The book is nicely laid out, uses an easy-to-read font and features lots of pictures, one for nearly every recipe in the book. Divided into eight chapters (Cakes, Biscuits & Teatime Treats, Bread, Pies & Savoury Pastry, Tarts & Sweet Pastry, Patisserie, Puddings & Desserts, and Celebration Cakes), each section highlights two recipes for detailed instructions that include step-by-step photos - a basic How To, and one that is more advanced. The book uses metric measurements in the UK style (spices and small amounts are given in the same teaspoons and tablespoons that we use), so you will need a digital scale. If you've not yet acquired one, good scales can be had these days for a very moderate cost. ($20 or so.) Liquid measures are in ml, which you will find on one side of your Pyrex glass measuring cup (been there for years - a couple of decades) as well as most other liquid measuring cups available in the US these days.I spent the weekend having a Bake Off of my own, specifically testing recipes and taking notes in preparation for several reviews. Let me tell you about the recipes that I tried from The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking SecretsTEST RECIPE 1 - GOLDEN APRICOT AND MARZIPAN LOAFIn choosing recipes to test, I tried to use things that I already had in the pantry. Since I had a block of marzipan that was approaching the time it needed to be used, Golden Apricot and Marzipan Loaf was an easy choice. This is a very easy to put together cake that you bake in a loaf pan, chock full of golden raisins (sultanas), bits of dried apricot and little cubes of marzipan. Gorgeous when sliced and utterly delicious with a cup of plain tea, the cake requires but one bowl and no mixer. It keeps well for about five days or could be frozen. The cake is labeled as both Easy for Children to make and Suitable for Celebrations. Grandma absolutely agrees!This is one of the few recipes in the book that calls for golden caster sugar, which isn't readily available in the US. I used Florida Crystals Natural Cane Sugar instead.The complete list of recipes included in the Cakes chapter can be seen in the Look Inside feature at the top of the page. Note that UK cakes tend to be smaller and less sweet than cakes on this side of the pond.Caster sugar is called Superfine or Bartender's here and it is NOT the same as granulated sugar, but much finer to absorb more readily. Icing sugar is the same as confectioner's sugar. Plain flour is all purpose flour. Self raising (self rising) flour is the same. Sultanas (called for in the Golden Apricot & Marzipan cake, among others) are golden raisins.TEST RECIPE 2 - SPICY CHICKEN PASTIESOur British cousins have a long tradition of pie-making using savoury ingredients that has been more or less overlooked here in the US. The Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets features an entire chapter of savoury pies, virtually all of which look scrumptious, so I wanted to try one of these. Britain, of course, ruled India for a couple of centuries and the flavors of the British Raj are extremely popular in the UK, to the point that curry is said to be the national dish. Spicy Chicken Pasties reflect that heritage with a bright yellow crust and a mildly spiced chicken filling highlighted with a dab of mango chutney.The pastry for these Spicy Chicken Pasties is identical to the pie pastry I've been making for 50 years or so, save for the addition of a half-teaspoon of turmeric, which gives the finished dough a bright yellow color that is just stunning when cooked.The filling required so little in the way of expensive ingredients that I was surprised - about 1/3 of a pound of boneless chicken breast and 3 tablespoons of yogurt plus a dab of garlic, fresh ginger and a couple of spices - perfect for using up that last piece of chicken breast or providing a meat dish for six for pennies a serving.The recipe said that it would make 6 turnovers. I got 8. (The saucer I used for a pattern was probably slightly small.) This was not a labor intensive recipe at all. I made the dough for the crust and put the chicken to marinate the night before I made the pasties, then cooked the filling (it goes under the broiler for a couple of minutes) the following morning. I cannot tell you how good Spicy Chicken Pasties are! Let's just say I was in no rush to call anyone up and ask them around to share. These would be fantastic as part of a picnic lunch or, cut smaller, would make stunning finger food for a party. (Do note if you decide to go that route that the chicken filling is not entirely cooked through when you fill the pasties, so they need to be assembled at close to the last minute, though they do also reheat well.)Would I make these again? Oh yes - probably this afternoon! These are to-die-for good, 10 out of 10.Other recipes in the Pies & Savoury Pastry chapter include -Shortcrust Pastry - identical to that I've made most of my lifeBeef & Red Wine Pie FillingStilton, Potato and Caramelised Onion PiePaul's Pork Pies with Quail Eggs - neat little "hand pies" baked in muffin tins, Step-by-step PhotosSpicy Chicken Pasties - TEST RECIPESomerset Pork and Apple PieStilton, Spinach and New Potato QuicheSalmon and Pak Choi (boy choy) QuicheSmoked Haddock and Watercress QuicheWarm Crab TartRich Beef Casserole with DumplingsThree Cheese and Spinach Pie* - an unusual take on Spanikopita that uses feta, Parmesan and ricotta cheesesMushroom and Gorgonzola Twist*Recipes marked with an asterisk use purchased filo dough instead of shortcrust pastry.TEST RECIPE 3 - MARY'S CHOCOLATE ROULADEMary's Chocolate Roulade is the Technical Challenge recipe from the Puddings & Desserts chapter of the book. Chocolate cake rolled around a whipped cream filling, it looks spectacular - glamorous, delicious and difficult. Nothing could be further from the truth! I chose to make this because Chocolate Roulade is a recipe that I already knew how to make. Some years ago I happened to be sitting around watching Julia Child reruns. Julia whipped up one of these Chocolate Roulades in about ten minutes flat and made it look so easy I said to myself "I can do that!", went into the kitchen and did. If you never in your entire life learn to bake anything else, add Chocolate Roulade to your repertoire. Mary's recipe is nearly identical to mine.Chocolate Roulade requires almost nothing in the way of ingredients - some chocolate, a bit of sugar and some eggs. (Some recipes, including Mary's, include a couple of tablespoons of cocoa powder.) With no flour, this is an ideal recipe to serve your gluten-free friends and with no butter it is reasonably "safe" for dieters & others watching their weight. (You could, though it would be almost criminal, substitute a low-fat "whipped topping" for the whipped cream filling.The one thing you have to watch with Chocolate Roulade is that it is very thin and thus it is quite easy to overbake, so do keep a close eye on it. And start checking early. The recipe in the book says baking time is 20-25 minutes. In my oven it is about 16. That said, if you do overbake it a tad all is not lost. If the roll cracks too much (a little bit of cracking is normal) to look lovely on the plate, grab some pretty glasses, chunk up the roulade (you'll have lovely little "sandwiches" of cake and cream), pile the chunks into the glasses and drizzle a teeny bit of fudge sauce over. Nobody will ever know you didn't plan it that way!Other recipes in the Puddings And Desserts chapter include -How to make perfect MeringuesPavlova with Mango and PassionfruitWarm Chocolate Mousse CakeDouble Chocolate Chip CheesecakeRum and Raising Baked CheesecakeRhubarb and Ginger Baked CheesecakeMary's Chocolate Roulade - TEST RECIPE, Step-by-step photosChocolate MousseLemon Ice Cream Meringue PieHot Lemon Curd SouffléFresh Raspberry SauceChocolate Bread and Butter PuddingPeach and Ginger CobblerChocolate Fudge Hot-Pot PuddingQueen of Sheba - flour-less chocolate cake, Julia Child's favoriteRecipes from the other chapters in the book -BISCUITS & TEATIME TREATSMary's Brandy Snaps - step-by-step photos includedAlmond Tuiles - step-by-step photos includedWalnut CrumblesRoyal Icing for PipingIced Lemon BiscuitsMelting Moments - different than the US version, sandwiched together with fillingChocolate Chunk CookiesChristmas Shortbread and Marzipan BiscuitsStem Ginger Shortbread (Stem ginger is ginger in syrup)Double Chocolate BunsDrop Scones - cooked on a griddleChocolate CracklesTwo-chocolate Zebras - striped cookies in dark and white chocolatePiña Colada Macaroons (French style)Mojito MacaroonsCranberry Cooler MacaroonsBanana and Almond SliceLittle Stem Ginger GingerbreadsCarrot and Pistachio TraybakeCoffee and Walnut TraybakeSticky Maple-Apple TraybakeCoconut Macaroons - little pyramids of finely flaked coconut, dipped in chocolateOat and Raisin BiscuitsMint Chocolate MacaroonsFlorentinesA bit of "translation" here - a traybake is what we would call a sheet cake here in the US. Biscuits are cookies. Slices are what we would call bar cookies.Stem ginger is generally unavailable in the US. I would substitute either candied ginger or Pickled Watermelon Rind.BREADWhite Loaf - How to with step by step photosCheese and Onion Tear and Share LoafA Good Rustic Loaf - Wholegrain or spelt flourGlazes and Toppings - can be used for a variety of breads to make your's uniqueOld Fashioned London LoafPaul's Focaccia - Step by step photosPicnic Loaf - two fillings, one sweet, one savory so you get some of each in every sliceSweet Coconut RollsBlack Olive and Thyme BreadMonkey BreadPizzaRum BabasHazelnut, Apricot and Honey Wholemeal* LoafSticky Buns* Wholemeal flour is whole wheat flourStrong flour is bread flour.TARTS AND SWEET PASTRYMary's Tart Au CitronBlueberry Bakewell TartsQuick Apple TartsChocolate, Fennel and Ginger TartsStrawberry & Pistachio TartElderflower and Honeycomb TartsMud PieRhubarb Meringue PieSticky Walnut TartApple BeehivesSimply Good Apple PieWarm Cherry Crumble PieTarte TatinPATISSERIEPuff Pastry - How To with step by step photosMillefeuilles with Raspberries - crisp puff pastry layered with whipped cream & raspberriesPalm Leaves and Almond StrawsHome-made Buttery CroissantsHam and Cheese CroissantsAlmond CroissantsChocolate CroissantsDanish Pastries - includes photos and directions for a variety of shapesRaisin, Banana and Chocolate PastriesChoux PastryÉclairsProfiteroles - ("cream puffs")Almond FillingChantilly CreamPastry CreamLimoncello and White Chocolate CroquembouchePaul's Iced FingersChocolate Orange Mousse CakeCELEBRATION CAKESLarge Iced Fruitcake - How To with Step by Step photos, also covering the cake in marzipan & rolled icingSimnel CakeYule LogTwelfth Night King CakePanettoneMincemeat Lattice TartChristmas PuddingA Celebration Sherry TrifleRich Vanilla Cup CakesChocolate Velvet Cup CakesVery Lemony Cup CakesEasy Vanilla or Lemon IcingChocolate Fudge FrostingMaking A Party Cake - directions & quantities for a tiered cakeMaple and Marshmallow FluffChocolate and Raspberry Opera CakeGrandma's $0.02 - Every single recipe that I've tried has been both scrumptious and successful. Recipes for the more complicated items are spot-on. One of the, perhaps THE, very best How To Bake books that I've ever seen, a book I'll use regularly for years to come. You won't go wrong with this one.Very Highly Recommended
Though some nay-sayers complained of repetitions, this is my first Mary Berry book and I can tell you, I'm thriled with it. The instructions, recipe lay-outs, photos, etc., are all quite excellent. Is it worth purchasing, even for an experienced baker like myself? Yes! One thing you're going to get here is the British perspective on baking, which I've found very useful and interesting. Also, many recipes reside within this book, which are also present in my French baking book (a tome). For Easter, I decided to make Mary Berry's creme pat for a Paris Brest. However, for the choux, I chose to reference my French baking book, instead of Mary Berry's. This time 'round, that was a huge error for some reason. Should have stayed with Mary Berry all the way, which I will do next time. My only complaint is at the end of the book where the conversion charts reside. There are a few errors which I discovered. Make sure you read and read again, when referencing these charts.
If you're a fan of The Great British Bake Off, I highly recommend this cookbook! Please be aware that the recipes are using British measurements and Ingredients but investing in a digital scale and doing some research will help immensely with the success of your creations! Ready, set, BAKE!
The first two recipes are great. Each has clear, concise photos of each step as I saw in the sample I reviewed. So I ordered the book. I tried the first two recipes. Results: Perfection! However, the remainder of the book does not have photos of the step-by -step process, which a beginner baker like me needs. Plus, I'm much more interested in Mary's recipes and Paul's, not the bakers from the show. Will continue to try some more of the recipes as there are tips and insights peppered throughout! My first Battenberg cake is shown.
I'm addicted to The Great British Baking Show, love the master classes so had to have a couple of books. Made one of the "biscuits" (cookies to us) with a short crust dough wrapped around marzipan. No direction on what the shape was to be so I invited mine. The cookie need to be dipped in a hot beverage to soften but that could have been "operator error." I still love the book and as always, Amazon and supplier delivered on time. This one was a good value as I purchased it "used."
I felt this cookbook was somewhat of a disappointment. It did not have all the recipes from the show/season that I thought it would have. It does have a lot of colored photos if you are looking for that. It also has measurements in metric/grams which is the way I bake now - if you do not weigh your ingredients you might want to keep that in mind.Considering the cost of the book and the fact that many of the recipes from the shows can be found on the PBS website, I'll will not be buying anymore of the books.
Very pleased with the book. I have a digital scale that can measure in grams so with the aid of conversion ratios on the internet and the scale I have been able to follow the recipes. Lots of photographs showing the different stages of progress and helpful hints. I'm going to learn to bake better. Love the show.
I bought this for my 8 y.o. son who is obsessed with the show and (because of it) with baking. He LOVES this cookbook. The recipes are quite involved but he loves the challenge and the link to the contestants he thinks of as friends - and we have had good results. Very nice that a conversion chart (from the British metric measures used in the recipes to U.S. measures) is included at the back of the book. My son also likes the math challenge of the conversions!
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